Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Once done, drain the pasta and rinse it under cold water to cool it down.

In a large mixing bowl, combine the cooled pasta with the corn kernels, halved cherry tomatoes, and finely chopped red onion. Ensure the corn is evenly mixed throughout.

Add the crumbled feta cheese to the mixing bowl with the pasta and vegetables. Stir gently to combine without breaking up the feta too much.

In a separate bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, garlic powder, salt, and pepper until smooth.

Pour the prepared dressing over the pasta mixture and gently toss until everything is evenly coated.

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Before serving, stir the salad again and taste to see if it needs any additional salt, pepper, or lime juice.